Peanut Butter Caramel Candy Cups

• Vegetarian

• Condiments

  • 1 cup Peanut butter caramel sauce

• Baking & Spices

  • 10 oz Dark chocolate, good quality
  • 1 Sea salt, flaky

• Dairy

  • 1/2 tbsp Butter, unsalted

Found on keepitsweetdesserts.com

Description

Ingredients

• 10 ounces good quality dark chocolate (I used 72%), roughly chopped
• ½ tablespoon unsalted butter
• 1 cup Peanut Butter Caramel Sauce
• Flaky sea salt (optional)

Directions

• Line a mini muffin pan with 12 tin foil cupcake wrappers and set aside
• Place chocolate and butter in a medium microwave safe bowl; melt by microwaving the chocolate and butter in 30-second increments and stirring in-between
• Use a teaspoon to coat the bottom of each cup with melted chocolate; place muffin pan in fridge for fifteen minutes or until chocolate is set
• Remove pan from fridge and spoon caramel sauce into center of each cup (about 1 tablespoon); if caramel sauce has been chilled and is firm, microwave for 10-20 seconds and stir for a more workable consistency
• Spoon melted chocolate over caramel and around edges so that coated on all sides; sprinkle tops with flaky sea salt if desired (and it should be desired)
• Chill for one hour in refrigerator before serving; store in refrigerator up to one week